SJCC HoTchef 2008 results

SJCC HoTchef Team Challenge 2008 Results

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I'm pleased to announce the results of HoTchef Team Challenge 2008

featuring

Battle of the Hottest Chef !

Champion

Battle of the Hottest Chef:

Singapore (SATS One With You)

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SJCC HoTchef Team Challenge 2008

Champion: SATS One With You

1st Runner Up: Team Temasek

2nd Runner Up: Hot Stuff

Best Hygiene: Team Temasek

Best Display: The Naked Chefs

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Congratulations to all the winning teams

A BIG Thank You to Tabasco for supporting our Juniors

4 MORE DAYS TO THE

HOTTEST

COMPETITION OF THE YEAR

SJCC HoTchef Team Challenge 2008

Singapore Junior Chefs Club

wishes all Members & Chefs

a Happy International Chefs Day

May you find a special meaning in this day!

International Chefs Day Singapore 2008

International Chefs Day Singapore

International Chefs Day 2008 will be celebrated with a slight twist in Singapore – instead of going down to homes and cooking at old folks homes, the Singapore Chefs Association (SCA) has decided to hold a series of cooking classes at At-Sunrice. The guests: more than 100 children from Andrew & Grace Home, Northlight and Care Corner FSC Woodlands. “We wanted to share our skills with the under-privileged kids, and teach them that eating well may not be an expensive affair. With the right culinary skills, such as how to handle meats or cut vegetables the right way, they can be empowered to whip up a delicious, healthy meal at home anytime at a low cost,” said Eric Teo, president of SCA.

Held on 20 October, International Chefs Day will see chefs from SCA and junior chefs from the Singapore Junior Chefs Club leading four three-hour cooking classes. The program line-up will start with a spice tour upon the arrival of the young guests, followed by a chef demonstration and a hands-on session where the kids will be able to put into practice the dishes they’ve been taught. The day will end with a communal meal with the chefs. “It is our hope that we will be able to create an experience that will be memorable for the children. At the same time, we hope to be able to share with them a little more about the chef profession, and hopefully inspire some to join the future chefs’ generation,” said Teo

Source: http://www.asiacuisine.com.sg/?id=1#chefnews

For more about ICD: http://wacs2000.org/icd/icd2008/

SCA Membership Card Privileges

SCA Membership Card Privileges

Dear Members,

As a member of our esteemed association, the SCA Committee is continuously and tirelessly striving to bring privileges to all members. Attached are the lists of dining privileges exclusive to the members of the Singapore Chefs Association. The information on this list will be updated monthly so do check back regularly for more updates.Just flash your SCA membership card to enjoy the discounts and privileges.

Partnership Restaurants are :
Lawry’s The Prime Rib – 15% off total bill
Jack’s Place ( 15 outlets ) – 10% off a la carte food bill
Olio Dome ( 2 outlets) – 10% off total bill
Red House ( 2 outlets ) - 10% off a la carte bill
Lemongrass ( 3 outlets ) – 20% off total food bill
FoodXervices – Discount shopping
MOS Magazine Subscription – 20 – 28% discount

Check http://www.asiacuisine.com.sg/singchefs/main/privileges.htm for more infomation.

SCA Invitation Gardenia Factory

SCA Invitation Gardenia Factory

Dear Members,

EDUCATIONAL TOUR TO “GARDENIA FACTORY”

We wish to invite you to Gardenia Factory – with its slogan “so good… you can even eat it on its own”.

Gardenia first started as a small in-store bakery in 1978 at Bukit Timah Plaza producing variety bread with the help of experienced American baker, Horatio ‘Sye’ Slocumm, who had 35 years experience in the bakery business. Gardenia expanded extensively throughout the year into the neighbouring region such as Thailand, Malaysia, China, India and Philippines. Gardenia acquired Bonjour in 2001.

Gardenia uses the traditional American Sponge and Dough bread-making method to bake that soft-textured loaf with a tender crust and distinct taste. This unique method ensures that Gardenia's bread stays fresh longer and tastes so good you can even eat it on its own. Gardenia's Research & Development team constantly strives to come up with new products through a careful process of rigorous adaptation and trial with in-depth taste testing and feedback from the public.

Despite a competitive environment, Gardenia has remained the market leader till today. Currently, Gardenia has 33 varieties of freshly baked breads and buns that cater to every need.

Date
22 October 2008, Wednesday
Meeting Time
2.00pm sharp
Meeting Venue / Pick Up Point
Capitol Building (opposite City Hall Mrt)
Destination Venue
Gardenia Factory224 Pandan LoopSingapore 128411
Dress Code
Please dress comfortably

Itinerary
2.00pm Leave Capitol Building
2.50pm Arrive Gardenia Factory
3.00pm Start of Factory Tour
Welcome: Visitors will be introduced to the full range of Gardenia's products.
Video: Presentation on the bread-making process and the profile of Gardenia.
Tour: View the actual production process from an elevated walkway, and the
opportunity to catch a whiff of the heavenly aroma of Gardenia's freshly baked
bread.
Q&A: Our friendly staff is on hand to answer your queries.
Refreshments: Be treated to yummy Gardenia breads and buns
Shop: Buy home some exclusive Gardenia premiums or Gardenia products at special rates.
4.10pm Depart Factory for Capitol Building
6.00pm Arrive Capitol Building

If you are interested to join us on this educational tour, kindly RSVP with the attached form to:

Lynn Khor (Personal Assistant to Christophe Megel)
Tel : +65 6877 6981 or Email: lynn_khor@at-sunrice.com

We look forward to seeing you there!

REGISTRATION FORM
Attn: Lynn Khor (PA to Christophe Megel)
Tel : +65 6877 6981 / 9055 5713
Fax: +65 6336 9353
Email : lynn_khor@at-sunrice.com

Fax / Email Reservation
Name: ________________________
Membership No: ________________________
Company Name: ________________________
Contact No: ________________________
Email Address: ________________________

Yes, I would be attending the Educational Tour to ‘Gardenia Factory’.


_________________
Signature of Member
Date

Meeting Point at Capitol Building:Meeting point is marked with ‘B’ (in front of BreadTalk Outlet).

IKA 2008

IKA / Olympiade der Köche 2008
Just today, a team of our very own Chefs, flew off to Erfurt, Germany to compete in the prestigious IKA/ Culinary Olympics Erfurt Germany 2008. Held once every 4 years, this competition demands the very best of Chefs from around the world and is considered the most important event in our field. The world's best Chefs and Pastry Chefs will gather in Erfurt to show their know-how and expertise in culinary arts.

Comparable to sports events the international exhibitions of Culinary Art are offering different disciplines such as teams, national or regional level, culinary or pastry, junior members (under 23 years) or individuals.National Teams have a two-part-assignment which consists of the Hot Kitchen and the Cold Platter Show. The Hot Kitchen, representing category R (= Restaurant) is usually covering the preparation of a three-course-menu – ambitious but practical – serving 110 covers in the "Restaurant of Nations".

The Cold Platter Show includes appetizers, main courses, complete menus, desserts, cakes and showpieces to be displayed on artfully draped tables in the exhibition hall. Being prepared hot (or cold) but displayed only cold the exhibits need to be covered with aspic. These four categories are internationally known:

• A for appetizers, show platters, fingerfood

• B for main courses, menus

• C for desserts, patisserie

• D for showpieces

To learn more about IKA, log on to http://www.olympiade-der-koeche.de/

Singapore Junior Chefs Club

wishes the

Singapore National Culinary Team

all its Best and may they bring Glory to our Country!!!

You can now download the files for Tabasco HotChef Team Challenge 2008 at the following links:

Application & Indemnity form
Download Application & Indemnity 2008
or by copying and pasting the following link:
http://www.uploading.com/files/YAA8BDA0/Application_&_Indemnity_2008.DOC.html

Briefing Pack
Download HotChef Team Challenge Briefing Pack 2008
or by copying and pasting the following link:
http://www.uploading.com/files/A9QIRJV4/HotChef_Team_Challenge_Briefing_Pack_2008.pdf.html

Please do send in your entries to Jayson at sjcc_jaysonsee@yahoo.com.sg by the 2nd of October, to qualify to participate.

HoTchef Team Challenge 2008

HoTchef Team Challenge 2008 Registration Opens

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Registration Open

Email us Today for an Application Form

Win Sin Masters Bowling Tournament Invitation

Dear Members,
The Singapore Chef’s Association would like to cordially invite members for a sports event.

WIN SIN MASTERS BOWLING TOURNAMENT
Proudly sponsored by Win Sin

The handicap score for men and women will be pegged at 15 and 25 respectively (except for the Top 10 from the last tournament, who will not have any handicap score).

You may just be the CHAMPION of the Year and walk away with the TOP PRIZE!

Prizes:
1st S$250 Cash + S$50 Sins Vouchers + Trophy
2nd S$150 Cash + S$50 Sins Vouchers + Trophy
3rd S$100 Cash + S$50 Sins Vouchers + Trophy
1st Turkey prize: S$100 SINS voucher

Details are as follows:-
Date : Sunday 31 August 2008
Time : 1:30pm – 5:00pm (Tournament starts at 2pm & Hi-tea will be served)
Venue : No. 2 Bukit Batok Ave 7 #03-01 Cdans Country Club Singapore 659003
@ Bukit Gombak MRT

Interested parties, please approach your respective institution's Liaison Officer to register ASAP

Our New Sponsor, City Gas Pte Ltd

On behalf of Singapore Junior Chefs’ Club, the youth arm of the Singapore Chefs’ Association. It gives me great honour to receive this monetary sponsorship from City Gas Pte Ltd.

The SJCC, just like SCA, is a non-profitable organization that strongly believes in nurturing and inspiring young enthusiastic culinarians. It is our hope to help them in making their first move towards painting an international picture in the culinary scene with a new brush of style and colours.

Throughout the work-year, the SJCC plans enriching activities for its members, such as educational fieldtrips, seminars, forums, cooking demonstrations, wine and dine classes and culinary competitions. It is our hope that these events will help increases the interest and knowledge of our members.

However, such activities would not be possible without the generous support of our kind sponsors. It is only through sponsors like City Gas, who share a common interest of nurturing the future generation of Chefs, that we are able to turn our vision into reality.

On behalf of SJCC, I would like to thank City Gas once again for your generous support. And be rest assured that this contribution will be put into good use for the benefit of all our members. Together we can all make this possible. A Dream to be cooked! Thank you.


Eileen Phua
Chairperson

* Photo (from left to right): Chef Ignatius Leong (Vice Chairman), Mr Ng Yong Hwee (Director/ President & CEO of City Gas Pte Ltd), Chef Eileen Phua (Chairperson)

Ever wondered how Tofu was made?

Ever wondered how Tofu was made?

The Singapore Junior Chef Club, together with a group of about 30 members visited the Unicurd factory of which we saw how Tofu was being made, on the morning of 21^st of August.

After a bus ride from Ang Moh Kio MRT Station, we arrived and were greeted by Ms Ravinder, who sat us through watching a video of the process of tofu making, as well as their company’s background. She then explained to us the difference between cold treated and heat treated, which results in soft/silken and firm tofu respectively.

We were also brought to the viewing deck of which overlooked the entire process of which tofu is being made. Ms Ravinder also patiently explained the different machines and its various uses, from which the soy beans are soaked and grinded, to the coagulating of soy milk of which beancurd is derived from.

After which we were gathered, to taste some freshly prepared soy milk, and were allowed to see the various bean curd products.

Their range of products include the regular silken and egg tofu, the Chinese yellow and black “Tau Kwa”, the Japanese range, a ready-to-eat range, the ISO Joy Desserts, Deep fried Tofu (Tofu goreng), and the tofu puff.

All of us were also given a recipe booklet with tofu as the main ingredients, and were also allowed to purchase some of their product.

It was definitely a fruitful trip, for everyone, as we walked away with both, the knowledge in tofu making, as well as our shopping bags of tofu products.

With Culinary Spirit,
Belinda Ng
Membership

Unicurd Visit Poster

HoTchef Team Challenge '08 Teaser

President's Message

President's Message
In the past month, I bought two fabulous books, Becoming a Chef and Culinary Artistry, on the recommendation of some Chefs. I kind of regretted not getting the books earlier as they are really good books that every Chef should read. Becoming a Chef shares with us life as a Chef. Hear stories and experiences of the many chefs interviewed in the book and explore questions like choosing between schooling and apprenticeship. Culinary Artistry on the other hand pairs ingredients that are heavenly matches. Through the book Becoming a Chef, I've learned how wonderful our profession is. It is the only few professions which allows us to learn new things everyday. The dishes we have yet to taste, the new techniques we have yet to learn, and the ingredients we have yet to discover, all symbolises a lifetime of learning, experiencing and enjoying.

It has been an even greater challenge to be a chef these days. I was watching Star Chef 2 on television the other day and the mystery box items they gave the contestants were totally unimaginable. Who would imagine getting ingredients like chicken feet and heart, pork skin and cow's heart? Rarely in international competitions will one find such ingredients, which chefs usually shun. I quote Paul Lenz saying "You should always ask yourself: What ingredients do I use? Where do they come from? What can I do with them? How can I eat them?" These words really inspire me when I deal with ingredients each and everyday in the kitchen. Recent reality cooking shows like Top Chefs, Iron Chef, Star Chef and Hell's Kitchen has also brought interest to our profession. By the way, I am really excited about the HoTchef Team Challenge 2008, which will be held in November, later this year. Hongkong Young Chefs Club is going to have their first HoTchef Team Challenge this year in September and their winning team will be flying over to compete in our challenge. I would like to thank Tabasco for their kind support towards grooming junior chefs here and in the region. In the meanwhile, look out for more news about the HoTchef Team Challenge 2008 on our blog soon.

Best Culinary Spirits
Jasper Jek
President
Singapore Junior Chefs Club